Cottage Pie

Ingredients

1 tablespoon olive oil
2 cloves garlic, crushed
1 large brown onion (200g), chopped finely
2 medium carrots (240g), peeled, chopped finely
1kg beef mince
1 tablespoon worcestershire sauce
2 tablespoons tomato paste
2 x 425g cans chopped tomatoes
1 teaspoon dried mixed herbs
200g mushrooms, quartered
1 cup (120g) frozen peas
1kg sebago potatoes, peeled, chopped coarsley
3/4 cup (180ml) hot milk
40g butter, softened
1/2 cup (50g) coarsley grated pizza cheese

Preparation time: 20 minutes
Cooking time: 1 hour 35 minutes

Serves 8

Method

Heat oil in large saucepan, cook garlic, onion and carrot, stirring, until onions softens. Add beef; cook; stirring, about 10 minutes or until changed in colour.

Add sauce, paste, undrained tomatoes and herbs, bring to a boil. Reduce heat; simmer, uncovered, about 30 minutes or until mixture thickens slightly. Stir in mushrooms and peas.

Meanwhile, preheat oven to moderate. Boil, steam or microwave potato until tender; drain. Mash potato in large bowl with milk and butter.

Pour beef mixture into deep 3-litre (12-cup) ovenproof dish; top with mashed potato mixture; sprinkle with cheese.

Bake, uncovered, in moderate oven about 45 minutes or until pie is heated through and top is browned lightly.

 Per Serving 22.8g fat; 1816kj (434 cal)

For a lower-fat version, use lean mince, no-fat milk, low-fat dairy-free spread instead of butter, and reduced-fat cheddar cheese

Per Serving 15.1g fat; 1590kj (380 cal)

TIPS: You can make the cottage pie up to 2 days in advance; keep, covered, in refrigerator. Reheat, covered, in moderately slow oven for about 40 minutes. The pie can also be frozen for up to 3 months; thaw overnight in the refrigerator before reheating as above.